Monday, December 20, 2010
Making Homemade No-Can Refrigerator Dill Pickles/Vegetables
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups white vinegar (5%)
1/2 teaspoon salt (canning or kosher is best, but not vital)
1/2 teaspoon mustard seeds
1/2 teaspoon celery seeds
Dried orange peal, bay leaves, pepper corns, whole hot peppers to taste
1 cup water
Mix and boil all liquid and spices......pack clean jars with cut cucumbers, roasted beets, slivered carrots. Pour hot mixure into packed jars. Let cool and put in refrigerater at least over night.
Enjoy as part of a compose salad, or when you need a bit of sliced carrots or pickle in a hurry. Great tip for fresh crunchy vegetables, in a jiffy or when you have a bounty of something and want to preserve it! Top off with reusable plastic lids.